Remove bones and tail from the cooked dried horse mackerel, then roughly flake the fish.

Slice the cucumber thinly and sprinkle with a pinch of salt. Let it soften, rinse with water, and drain. Slice the myoga, shiso leaves, and ginger thinly.

Dissolve the liquid miso in water, then add the fish, vegetables, and sprinkle white sesame seeds. Chill in the refrigerator.